John Dory with cauliflower couscous and corn purée (Mark Southon)

John Dory with cauliflower couscous and corn purée (Mark Southon)

4.6 48 valoraciones

Prep. 15min

Total 35min

4 portions

Ingredientes

Corn purée

unsalted butter
25 g
canned corn kernels (265 g drained weight)
375 g
pouring (whipping) cream
100 g

Cauliflower couscous

flaked almonds
100 g
cauliflower broken into florets
300 - 350 g
unsalted butter cut into pieces, plus an extra 2 tsp for frying
50 g
spring onions/shallots trimmed and finely sliced
2
sultanas
60 g
fresh chives finely chopped
10 sprigs
salt to taste
ground black pepper to taste
orange pith removed and segmented
1

Fish fillets

olive oil
1 tbsp
John Dory skinless fish fillets (approx. 180 g each - see Tip)
4
orange juiced
1
unsalted butter
1 tsp
freshly squeezed lemon juice to drizzle
fresh coriander leaves only, for garnishing

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 378.4 mg

Proteína 47.4 g

Calorías 3036.4 kJ / 723 kcal

Grasa 44.9 g

Fibra 7.7 g

Grasas saturadas 18.8 g

Carbohidratos 30.4 g

¿Te gusta lo que ves?

¡Esta receta y más de 100 000 otras te esperan!

Regístrate en nuestra prueba gratuita de 30 días y descubre todo lo que Cookidoo® tiene para ofrecerte. Sin compromiso.

Registrarse gratis Más información

También incluido en

Chef favourites 57 Recetas
Australia y Nueva Zelanda

Mark Southon 10 Recetas
Australia y Nueva Zelanda

También podría gustarte...

Crispy-skinned snapper with macadamia cream and spring vegetables

1h

Gin-cured ocean trout salad

30h 20min

Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

4h 35min

Prawn arrabiata with zucchini noodles

40min

Eggplant cannelloni

1h 35min

Mediterranean seafood with tomato and fennel

30min

Salmon with fennel and apple salad

1h 20min

Black rice bowl with chicken and mushroom (gut health)

40min

Lamb with pumpkin and lentils

50min

Prawn tacos with avocado lime sauce

50min

Asian beef salad with peanut dressing

30min

Tuna nicoise salad (gut health)

1h 15min